New Recipes from Tom Connin
New Recipes added every year.
Tom Connin, one of our long-time vendors and an accomplished chef, cooks up some tasty dishes using ingredients from our local produce vendors here at the Cache Valley Gardeners’ Market each year. This list is continually growing so check back each year to see what is new.
These recipes are shared below so you can make them yourself. Print ready PDF versions are at the bottom of each recipe. Don’t forget to pick up those fresh ingredients from our vendors at the market. Try them out and enjoy!
Thank you Tom for sharing your talents and good taste.
5 Spice Roasted Carrots & Chevre (Goat Cheese Dip)
Ingredients:
2 lbs carrots-peeled and chopped in medium coins
2 tsp 5 Spice Powder (available in Asian Markets) – this is a combination of star anise, fennel seeds, cloves, cinnamon, and Sichuan peppercorn
64 oz – half vegetable stock & half lightly salted water (or all salted water)
Instructions:
1. Cut carrots into 1/2″ coins and simmer for 30 minutes in salted water till carrots are tender.
2. Drain well, put carrots and 5 Spice Powder in blender or food processor to puree. Taste and adjust seasonings.
3. Let cool and mix in 6oz of goat cheese.
Rhubarb Chutney (2025 version)
Ingredients:
4 Cups chopped rhubarb (about a pound)
1 Cup minced onions (1 small onion)
3/4 Cup raisins
2 Cups brown sugar
1 1/2 Cup apple cider vinegar
2 teaspoons sea salt
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1/2 teaspoon ground cloves
1/2 teaspoon mustard seed
1/4 teaspoon red chili flakes
Instructions:
1. Combine all ingredients in a wide, non-reactive pot (at least 2quarts).
2. Bring to a boil over high heat, then reduce to medium and simmer, stirring regularly, until slightly thickened.
Store in refrigerator or process in water bath.
Rhubarb Chutney 2025 (pdf)
Roasted Tomato Salsa 8-10servings
Ingredients:
3 large tomatoes, halved and seeded, divided
1/2 tablespoon olive oil
1/2 bunch fresh cilantro, trimmed
Juice of 1 lime
Pinch of dried garlic powder
1/2 yellow pepper, finely chopped
1/2 poblano Chile- seeds removed and diced
1 jalapeno peppers, cut in ½ remove seeds and dice
2 ea green onions, thinly sliced
1/3 tablespoon ground cumin
1 ear fresh corn shucked
Salt and pepper as needed
Mexican hot sauce-as needed
Instructions: Preheat Oven 450 degrees (F)
1. Arrange 3 tomatoes, cut side down on a baking pan; drizzle with 1/2 tablespoon oil. Roast tomatoes until skin blisters, set to cool and drain well.
2. Roast poblano pepper, jalapeno and yellow sweet pepper until skin blackens – put into plastic bag while hot and let steam for 20 minutes longer, then peel.
3. Process all above in blender/food processor until slightly chunky and transfer to bowl.
4. Grill corn until kernels start to blacken, then cut kernels from cob and add finely chop cilantro.
5. Combine all ingredients into the bowl with chunky tomato mixture, add salt and mix well. Let mixture sit for 1 hour so flavors can bloom. Adjust seasonings and heat level as needed.
Serve with tortilla chips.
Roasted Tomato Salsa (pdf)
Roasted Carrots & Goat Cheese Dip-yield 1 cup
Ingredients:
2 lbs carrots-peeled and chopped in medium coins
3 pieces Star Anise
1/4 teaspoon fennel Seed
1 whole cinnamon stick, broken into smaller pieces
64 oz – half & half-vegetable stock & lightly salted water (or all salted water)
Instructions:
1. Combine all ingredients but carrots and simmer for 45 minutes, then strain.
2. Add carrots and cook until carrots are tender. You can save the broth and use it to cook rice or make soup.
3. Use a blender or food processor to puree. Let cool.
4. After cooling, mix in 4-6oz of goat cheese.
Zacusca (Roasted Vegetable Spread) Recipe ~ yield 1 generous pint
Ingredients:
3 large red bell peppers
1 medium eggplants
2 medium roasted fresh tomatoes coarsely chopped, or 1/2 can diced tomatoes
1/2 large yellow onion -finely chopped
3 cloves minced garlic (optional)
1 bay leaf
1 tablespoon smoked paprika
1 teaspoon red chili flakes (or to taste)
1 pinch sea salt (+ more to taste)
Chopped parsley as needed- it adds color
Instructions: Preheat Oven 450 degrees (F), if not grilling
1. Rinse the eggplant and pierce with a knife in a few spots. Roast together with the bell peppers on grill or in 450 degree oven until charred on all sides. Flip a few times, then transfer to a bowl. Cover with a lid until cool enough to handle.
2. Peel the charred skins from the peppers, discard the seeds.
3. Scoop the flesh from inside the roasted eggplants and mix with the roasted peppers. Lightly puree mixture in blender/food processor.
4. In heavy bottom pot saute the onion with a pinch of sea salt, pepper flakes and a splash of water (or a drizzle of olive oil) until translucent. Stir in the garlic and cook 10 seconds until fragrant.
5. Stir in the roasted pepper, eggplant, smoked paprika and bay leaves and bring to a simmer.
6. Partially cover with a lid and cook down until most of the juices from the tomatoes have cooked down into a thick spread / sauce – about 35 minutes or so.
7. Add the chopped parsley and season to taste with more sea salt and extra pepper flakes. (At this point you can use a potato masher for a smoother consistency). Adjust seasonings as needed.
Use this as dip for vegetables, spread on toasted baguette or as pasta sauce.
Zacusca recipe (pdf)
Previous Recipes
Roasted Red Pepper Hummus w/Orange and Fresno Chile Powder
Ingredients
2 large red bell peppers
1 tsp olive oil
1 tsp Fresno Chile Powder
1 clove garlic
1 large orange, finely grated zest and juice
2 Tbsp extra virgin olive oil
2 Tbsp tahini
1 14oz tin of chickpeas
salt and pepper
Instructions
1. Preheat the oven to 425°F.
2. De-seed the peppers and chop into chunks. Spread them out on a
baking tray and rub with the teaspoon of olive oil.
3. Roast for 25-30 minutes until soft and slightly charred in places. Set
aside to cool.
4. Peel and crush the garlic. Finely grate the lemon zest and squeeze
the juice.
5. Place the chile powder, garlic, orange zest and juice, roasted
peppers, extra virgin olive oil, tahini and chickpeas in a food
processor.
6. Blend until smooth. Season as needed.
Roasted red pepper hummus with orange and fresno chile powder recipe (PDF)
Mutabal (Authentic Middle Eastern Roasted Eggplant Dip)
Ingredients
2 lbs eggplant (approximately 3 medium)
2 red sweet peppers
4 medium carrots
¼ cup greek yogurt
¼ cup tahini paste
2 garlic cloves, roughly chopped
1 tsp lemon zest
2 tbsp lemon juice
½ tsp Garam Masala
½ tsp Ground Coriander
⅛ cup Chopped Fresh mint
Tamarind Paste as needed to sweeten
Chopped Parsley as garnish
¼ cup extra-virgin olive oil-drizzle on top
Instructions
1. Heat the grill over high heat.
2. Place the eggplants/peppers/carrots onto the grill and cover the lid. Cook
for about 10-20 minutes, turning the vegetables every 5 minutes or so to
fully rotate them. The vegetables should be blackened on the outside and
tender on the inside (they will take varying times to reach this stage).
3. Let them cool. Peel off the blackened skins (it doesn’t have to be perfect)
and discard.
4. Transfer to a food processor, along with the greek yogurt, tahini paste,
garlic, tamarind, lemon zest,spices and lemon juice.
5. Process until smooth and creamy.
6. Adjust seasonings as needed.
Mutabal recipe (pdf)
Spinach Borani
Ingredients
½ medium sweet onion, thinly sliced- slow cooked till brown and soft
2 tbsp olive (or vegetable) oil, divided
1 lb washed baby spinach-blanched and roughly chopped
1 tsp Cumin-toasted then ground
1 tsp Powdered Cardamom
2 tbls Fresh Lemon Juice
Fresh Dill-chopped-to taste
1 tbls Roasted garlic
Finely chopped Carrot greens-sprinkle on top
1/2 cup walnuts, chopped (extra for garnish)
1 cup plain Greek yogurt
Instructions
1. Combine spinach, cumin, cardamon, yogurt, lemon juice in food processor
and blend till smooth.
2. Fold in chopped walnuts, fresh dill and garnish with chopped carrot
greens, walnuts, chopped fresh dill.
Spinach Borani recipe (PDF)
Chinese Pickled vegetables
Ingredients:
3 large carrots
1 large bunch radishes
1 large cucumbers
8 each scallions, spring or green onions
1 large sweet red bell peppers
1 large green bell pepper
4 cups shredded cabbage (about 1/2 small)
1 cup cut fresh green beans (2 inch)
1/2 medium red onion, thinly sliced
Fresh cilantro as garnish
Dressing
2 cups apple cider vinegar
½ cup sugar
1 tbsp kosher salt
1 cinnamon stick
2 star anise
Thai chili, serrano chile, jalapeno -for whatever heat level you want
1 tsp whole Sichuan peppercorn
1 inch peeled fresh ginger
Optional-
4 pc whole cloves
1 tsp anise or fennel seeds
Instructions:
1. Add vinegar, sugar, salt, cinnamon, star anise, fresh ginger, chilies and
Sichuan peppercorns to a medium saucepan. Simmer over medium-low heat, for
15/20 minutes, until sugar and salt dissolve.
2. Mix in ¼ cup soy sauce to hot pickling liquid-adjust flavor as needed, then pour
over vegetables. Cool completely, cover, and refrigerate overnight, or up to 2
weeks.
3. Transfer pickled veggies to a bowl or glass jar
Method
Combine seasonings with vinegar and simmer covered for 45 minutes, add water
to adjust for any reduction of liquid. Strain, add sugar and soy sauce, stir to
dissolve sugar. Toss vegetables with liquid as needed and let sit minimum of 24
hours or up to 5 days. Serve with rice or any Asian recipe. Garnish with cilantro
or mint.
Roasted Beet Hummus
Ingredients:
2 small roasted, peeled beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
4 tablespoons tahini
2 tsp roasted garlic, mashed
¾ teaspoon salt
¼ teaspoon cumin
Directions:
1. Puree beets & chickpeas separately. Combine with lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
2. Check taste and adjust as needed. Serve with fresh vegetables, cracker, pita bread
Roasted Pepper Dip
Ingredients:
4 red, yellow, orange peppers
1 onion, peeled and cut in chunks
3 cloves garlic, peeled
2 Tablespoons olive oil (reduce as necessary for your diet)
1½ teaspoons red wine vinegar
1½ teaspoons kosher salt
¼ teaspoon black pepper
4 ounces Cream Cheese
Instructions:
1. Preheat the oven to 450. Line a baking tray with parchment paper, put the peppers on tray and roast till peppers are turning brown/black (30-45 minutes). Put peppers in plastic bag, set aside till cooled. Remove from bag, peel outside skin and wash seeds from interior.
2. Roast the garlic and onion and garlic at 425. Remove from oven and set aside to cool.
3. Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.
4. Plan Ahead: Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.
Rhubarb Chutney
Ingredients:
2 cups fresh or frozen chopped rhubarb, divided
1/3 cup dried black currants ( I used diced dried cranberries, raisins also
work)
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons finely chopped onion
2 tablespoons chopped fresh ginger
2 teaspoons yellow mustard seeds
1 teaspoons whole grain mustard or Dijon mustard
Red chili flakes to taste
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Directions:
Stir together 1 1/4 cups rhubarb, currants, sugar, vinegar, shallot, ginger, mustard
seeds, dry and salt in a medium saucepan. Let stand at room temperature 20
minutes.
Bring rhubarb mixture to a boil over medium. Reduce heat to low, and simmer,
stirring often until rhubarb is soft, about 10 minutes. Stir in remaining 3/4 cup
rhubarb; cook, stirring often, 10 minutes. Remove from heat, and transfer
mixture to a resealable container. Let cool 30 minutes before serving.
To Make Ahead –
Store mostarda in an airtight container in refrigerator up to 2 weeks. Product also
freezes well
Pairs with cheese, charcuterie, game meats, duck, chicken, lamb
Rhubarb Chutney recipe (PDF)
Fall Squash Hummus
Ingredients:
One 2-pound butternut squash, split lengthwise, seeds removed and discarded
One 14-ounce can chickpeas, drain & save liquid, then rinse
1/2 cup tahini
1/2 teaspoon ground cinnamon
1 garlic clove
Kosher salt
1/2 lemon2 ounces feta cheese, crumbled (about 1/2 cup)
Instructions:
1. Line a baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
2. Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add reserved liquid as needed to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
3. Squeeze the juice from the lemon half all around the surface. Serve with pita bread, crackers or fresh vegetable.
Garlic parmesan dip
Ingredients:
1 large garlic head
1 Tablespoons extra virgin olive oil
½ cup sour cream
½ cup Greek yogurt
2 Tablespoons lemon juice
1 Teaspoons lemon zest
½ cup grated, shredded Parmesan cheese
Salt and black pepper to taste
½ teaspoons cayenne pepper to taste
Directions:
1. To make the roasted garlic dip, slice a thin sliver from the head of garlic, just enough so the cloves are exposed. Drizzle the cloves with olive oil and place the whole bulb on a small piece of aluminum foil and wrap tightly. Place in the pre-heated oven and roast for 40 minutes, or until the garlic is tender and creamy. Remove from oven and set aside to cool slightly.
2. Squeeze roasted garlic cloves into a blender or food processor. Add sour cream, Greek yogurt, lemon juice, lemon zest and cayenne pepper – blend until smooth and creamy. Season with salt and black pepper to taste, add parmesan cheese, mix well and transfer to a small serving bowl.
3. Serve dip with vegetables, crackers.